Recipe: Chorizo Pate

Wednesday

Sep 13, 2017 at 6:10 AMSep 13, 2017 at 6:10 AM

CHORIZO PATE

Makes 6 servings

If you refrigerate this peppery country-style pate beforehand, be sure to bring it to room temperature before serving. I substituted merlot for the port wine, and it was delicious. From “Lisbon: Recipes from the Heart of Portugal” by Rebecca Seal.

7 ounces dried Spanish chorizo sausage, hot or mild

2 teaspoons red pepper paste or 1 teaspoon sweet paprika

1 tablespoon soft butter, at room temperature

1 tablespoon port wine

2 teaspoons lemon juice

Chopped flat-leaf parsley, to serve

Sliced bread, toasted, to serve

Split sausage casings and remove the meat, discarding the casings. Chop the meat into small pieces; your food processor will be happier the smaller you go.

Place sausage pieces in a food processor with pepper paste or paprika, butter, wine and lemon juice. Blitz to a rough paste. Taste — it will probably contain enough salt already, but you can add more if necessary. Blitz again until mixture is a finely textured puree.